At a glance
CleanCleaver food safety systematic review results
What happened?
50/ 100 · 50 points taken off
12 problems found · 4 marked critical · Routine county inspection · Mar 9, 2026
At the routine inspection on Mar 9, 2026. The latest visit, on Mar 12, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Annapoorna Authentic Indian Cuisine got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Annapoorna Authentic Indian Cuisine?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Pests seen inside: roaches K23How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Annapoorna Authentic Indian Cuisine's team
Is this your place?
Welcome, Annapoorna Authentic Indian Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Annapoorna Authentic Indian Cuisine first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Annapoorna Authentic Indian CuisineWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Time as a control not marked or loggedThe county found: “All potentially hazardous food items (batata vada, samosas, khichdi, tawa pulav, sabudana vada, aaloo tikki, etc.)…”
First step: The 4-hour option
Then the next one: Pests seen inside: roaches
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-501.19, Food Code 6-501.112, Food Code 4-603.16, Food Code 2-301.14.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Annapoorna Authentic Indian CuisineWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Annapoorna Authentic Indian Cuisine. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestMar 12, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Mar 12, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 9, 2026: 50 out of 100 (Yellow placard).
EarlierMar 9, 2026Routine inspection50 out of 100 (Yellow placard)
12 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
All potentially hazardous food items (batata vada, samosas, khichdi, tawa pulav, sabudana vada, aaloo tikki, etc.) subjected to time as a public health control at the left side of the kitchen were not discarded, and were still observed in use after the 4 hour mark. Per a rack of timers maintained on shelving and per the manager, items should have been discarded at 3:00PM. However, items were still in use by 3:25PM. Timer observed expiring for the potentially hazardous food items (paneer paratha mix, sabudana mix, puri aata mix, methi paratha mix, etc.) subjected to time as a public health control at the right side of the kitchen. Staff properly discarded items. However, staff proceeded to cook new items that were subject to time as a public health control, but did not start the timers until prompted to do so. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] All items subjected to time as a public health control were discarded, per TPHC requirements. Staff restarted the timer for items subjected to TPHC at the right side of the kitchen.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Annapoorna Authentic Indian Cuisine? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
One live nymph cockroach observed in the electrical box in the back hallway directly connected to the facility. *Note: Electrical box is approximately one foot the right of the entrance to the back kitchen. *No other evidence of cockroach activity observed* Per staff, the facility receives a weekly pest control service from Crane. Manager provided the most recent pest control report from Crane, conducted on 3/5/2026, which stated that preventative treatment was performed, but no vermin activity was observed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. [COS] Manager abated the live cockroach. ____________ Minor violation: Rodent droppings observed in the exposed wood of the back side of the side-service counter facing the customer seating area. *No other evidence of rodent activity observed* [CA] Clean and sanitize area of dead cockroaches or old droppings.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
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Are you Annapoorna Authentic Indian Cuisine? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Numerous potentially hazardous foods, including mint chutney, yogurt, and cooked potatoes measured between 46F and 56F while maintained in the upper and lower portions of the right-side prep cooler across from the cook-line. Per staff, items had been refilled or placed into the unit 1 hour prior. Ambient of the lower portion of the unit measured 46F via probe. Mango lassi, basundi, and shrikhand measured between 43F and 44F while maintained in the clear-door merchandiser refrigerator in the dining area. Per staff, items had been maintained in the unit for the last 4 hours. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All items in the prep cooler relocated to the walk-in cooler. Mango lassi, basundi, and shrikhand were voluntarily discarded. ____________ Minor violation: Numerous potentially hazardous foods measured between 44F and 45F while maintained in the walk-in cooler. Ambient of the walk-in cooler measured 44F via probe. Per the manager, the walk-in cooler had been reading at 41F via an internal probe thermometer one hour prior. After leaving the door closed for 45 minutes, ambient of the walk-in cooler measured 41F. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Continue to monitor the walk-in cooler to ensure that it is capable of maintaining at 41F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Annapoorna Authentic Indian Cuisine? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Crane fly observed landing on a clean plate, then proceeded to land inside a plastic takeout box. [CA] Food contact surfaces shall be maintained clean from forms of contamination. [COS] Plate taken to the three compartment sink to be properly washed, rinsed, and sanitized. Takeout box was discarded. ____________ Minor violation: Employee observed in manually warewashing using chlorine sanitizer that measured greater than 200ppm chlorine. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
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Not critical (8)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed touching their face and wiping their nose, then continued onto food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Annapoorna Authentic Indian Cuisine? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink at the front right entrance of the cook-line lacked paper towels. *Note: Additional, properly stocked handwash sink available at the other end of the cook-line [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Annapoorna Authentic Indian Cuisine? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Several containers of opened trash observed in the back hallway, directly next to an electrical box in which a live cockroach was observed. [CA] Refuse containers shall be collected or cleaned frequently enough to minimize the development of objectionable odors or conditions that attract or harbor insects or rodents. Refuse containers shall be covered at all times when not in use. Ensure that all bagged trash is removed from inside of the facility and placed into the dumpster on a frequent basis to prevent the attraction of vermin.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Annapoorna Authentic Indian Cuisine? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bag of onions stored directly on the floor in the back kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Annapoorna Authentic Indian Cuisine? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the left-side prep cooler at the cook-line measured 46F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Annapoorna Authentic Indian Cuisine? Fix it
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door leading into the back hallway (where a live cockroach was observed) maintained open. [CA] Keep back door closed to prevent the intrusion of vermin into the kitchen.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Annapoorna Authentic Indian Cuisine? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of food on the floor at the back kitchen area of the facility. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Annapoorna Authentic Indian Cuisine? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Persistent leak observed in two locations from the faucet of the three compartment dishwashing sink. [CA] Repair plumbing to prevent the attraction of vermin.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Annapoorna Authentic Indian Cuisine? Fix it
EarlierSep 15, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierAug 20, 2025Routine inspection56 out of 100 (Yellow placard)
14 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Various potentially hazardous foods (steamed potatoes, cooked carrots/cauliflower, etc.) measured 47F-50F in the walk-in cooler. Ambient of the walk-in measured 54F. Per the PIC, when an employee checked the temperature of the walk-in at 11:30 AM (3 hours prior), the walk-in measured 41F. PIC states that they have been having issues with the condenser unit in the walk-in. *NOTE: Cooked rice in the walk-in measured 39F. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. **NOTE: Equipment MUST be capable of maintaining food at or below 41F, regardless of how often the unit is opened OR how warm the ambient air temperature outside is. [SA] All PHF's relocated to the 3 door upright freezer AND the walk-in freezer (ambient 14F) in the next-door food facility (asian bowl) that is also owned by the PIC, for rapid cooling. Facility may also use the walk-in at asian bowl (ambient 40F) until repairs on their walk-in cooler are complete. 2. Various potentially hazardous foods (sauces containing garlic in oil, cooked vegetables, etc.) measured 50F-52F in the under-counter unit underneath the two-insert steam table in the front kitchen area. PIC stated that 9 quarts of sauce containing garlic in oil had been cooked 2 days prior. Per the PIC, all other PHFs had been cooked at 12 PM (2.5 hours prior). [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. *NOTE: Equipment MUST be capable of maintaining food at or below 41F, regardless of how often the unit is opened OR how warm the ambient air temperature outside is. [SA] 9 quarts of sauce containing garlic in oil VC&D. See VC&D report. All other PHF's relocated to the 3 door upright freezer AND the walk-in freezer (ambient 14F) in the next-door food facility (asian-bowl) that is also owned by the PIC, for rapid cooling. Facility may also use the walk-in at asian bowl (ambient 40F) until repairs on their walk-in cooler are complete. 3. Cooked vegetable mix (cooked carrots, cauliflower, beans, bellpepper, etc.) measured 110F-115F in two separate metal inserts in the steam table across from the cook-line. Per the PIC, they had been cooked less than 2 hours prior. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. Ensure that water in the steam table is at a sufficient height where it is able to contact the bottom of metal prep inserts. [COS] Cooked vegetable mix reheated to 165F and placed back into hot holding. ____________ Minor violation: Cooked potatoes, yogurt, and green chutney measured 44F-49F in the upper inserts of the prep cooler across from the cook-line. Ambient of the prep unit (lower) measured 40F. Per the PIC, food had been cooked and/or placed into the unit 2 hours prior. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. Ensure that foods are adequately cooled prior to placing into cold holding, as these units are not designed to cool food down from a high temperature, but rather maintain foods at a lower temperature. [COS] PHF's relocated to 3-door upright freezer.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
High-temperature dishwasher rinse measured in the range of 146F-167F (5 total cycles ran). Mechanical dishwasher observed to be actively in-use to wash various dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Open employee drink observed on a lower counter unit next to the mixer. [CA] Employees shall drink from cups with tight-fitting lids and straws to prevent possible contamination of food/food contact surfaces. 2. Bottles of medicine in a bag observed to be stored over open bulk container of food and over food-contact equipment. [CA] Personal items shall be stored away from food prep areas.
The department's words
K13 Food in good condition, safe, unadulterated
Canned food observed with a dented hermetic seal in the back storage area. [CA] Cans of food shall be discarded/returned when their hermetic seals become damaged, in order to preclude the possibility of bacterial contamination. [COS] Can with dented hermetic seal marked for return.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks the means to test the temperature of their high temperature dishwasher; Facility has 180F irreversible temperature test strips. [CA] Obtain 160F irreversible temperature test strips.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Two knives observed to be stored in the metal-belt-lining of the water heater. One knife observed to be stored in the crack between the wall and the 3 compartment sink. [CA] Knives (and other equipment contacting food) shall be stored in a sanitary location.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple dry, soiled wiping cloths observed to left out on various counter surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Show 7 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* Dal (cooked lentils) observed to be cooling in a deep metal pan on a cart in the kitchen. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [SA] Dal placed into the 3-door upright freezer for rapid cooling.
The department's words
K26 Approved thawing methods used; frozen food
Frozen cooked vegetable mix and frozen samosas observed to be thawing (per the PIC) in the oven at the cook-line. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Unlabeled bottle of chemicals observed on lower counter unit next to the mixer. [CA] Chemicals shall be labeled with their common names.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in the back kitchen area observed to be partially obstructed by a stack of crates filled with dirty equipment. [CA] Hand wash sinks shall remain unobstructed at all times that the facility is in operation.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacked thermometers inside their various prep/under-counter units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient of the walk-in cooler measured 54F. Ambient of the under-counter cooler under the two insert steam table measured 50F. [CA] Equipment MUST be capable of maintaining PHF at or below 41F. Do NOT place PHF's into the unit until it has been repaired. 2. Large amount of dust buildup observed on the fan guards of the condenser unit in the walk-in. [CA] Clean and maintain fan guards to prevent the contamination of open food in the walk-in. 3. *SECOND REPEAT VIOLATION* Bowls observed to be used as scoops for bulk food. [CA] Use scoops with handles, and keep the handles out of food to prevent contamination.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Approximately 15 flies observed in the kitchen area. Approximately 10 flies observed in the bathroom. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies, in order to prevent the contamination of food.
EarlierOct 16, 2024Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierOct 9, 2024Routine inspection67 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Tong was on the floor and employee picked up the tong and hung tong back on oven handle for use without washing, rinsing, and sanitizing tong. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Tong was taken from handle and placed in warewash area for cleaning (wash, rinse, and sanitizing). *REPEAT VIOLATION* Minor: Clean, wet containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
*REPEAT VIOLATION* Foods at cook line and throughout facility are on time as a public health control but no time markings are available. [CA] When time is used as a public health control (TPHC), PHFs shall be accurately time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Time markings were placed on foods and foods were discarded at 3PM.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K07 Proper hot and cold holding temperatures
Measured potato mix at 48F and tapioca mix at 49F in drawer cooler. Measured cheese at 47F in reach in cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*REPEAT VIOLATION* Bowls and cups with no handles used as scoops for bulk foods. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Knives and other utenstils are stored directly between equipment (between prep table and wall, between two prep tables, three compartment sink and wall). [CA] Properly store utensils and equipment in a clean and sanitary manner where they are not exposed to splash, dust, or other contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Several plastic handles of cooking utensils are warped and require replacement. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Cutting board has scoring that does not allow it to be cleaned properly. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair. Single-use containers are re-used to store food. [CA] Food containers intended for single use shall not be reused. Cardboard used to line flooring in warewash area. [CA] Discontinue the use of cardboard boxes to line shelves and flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
*REPEAT VIOLATION* Accumulation of debris on floors and walls throughout prep area. [CA] Floors and walls in food preparation area shall be kept clean.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
*REPEAT VIOLATION* Accumulation of debris on shelving and exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations.
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Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* Cooked foods (daal, misal) are cooling in deep, plastic containers with lids. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. Cool foods using approved containers which facilitate heat transfer, such as metal. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Several fruit flies throughout facility. [CA] Food facility shall be kept free of insects, weevils, ants, gnats, and fruit flies.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Annapoorna Authentic Indian Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Pests seen inside: roaches Read the free guide
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hands not washed when needed Read the free guide
- Hand sink not ready to use Read the free guide
- Garbage uncovered or not taken out Read the free guide
- Food on the floor or under drips Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
Call Annapoorna Authentic Indian Cuisine
Ask for the manager. Annapoorna Authentic Indian Cuisine can only fix what it knows about.
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Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Annapoorna Authentic Indian Cuisine?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.